I think your cake is underbaked.

And your initial egg whites (if any) were not whipped to wet peaks, or were over-whipped.

If you want something low-cost and delicious, I recommend you to make Hokkaido chiffon cake.

It's very soft and fragrant. I've made many kinds of cakes, and this one is the most delicate and delicious.

Hokkaido chiffon cake (reference weight: 12 120ML paper cups) ingredients: 4 eggs, 35 grams of low-gluten flour, 50 grams of fine sugar (added to the egg whites), 30 grams of fine sugar (added to the egg yolks), 30 grams of salad oil,

Baking with 30 grams of milk: middle rack of the oven, heat up and down to 180 degrees, about 15 minutes.

Hokkaido chiffon production process: 1. Separate the egg white and egg yolk.

Make sure there is no oil or water in the bowl containing the egg whites (when taking this step-by-step picture, I halved the quantity, so there are only two eggs in the picture).

2. Add the fine sugar to the egg whites in three batches and beat until wet peaks form.

Then put it in the refrigerator to chill until ready to use.

(Putting it in the refrigerator can prevent the protein from defoaming.) 3. Add the remaining fine sugar to the egg yolks and beat well.

Add milk and salad oil and beat evenly.

4. Sift in the flour and mix into a uniform batter.

5. First put 1/3 of the egg whites into the egg yolk batter, mix gently with a rubber spatula, then pour the mixed batter back into the egg white basin, and continue to mix evenly with a rubber spatula.

6. The batter after mixing will be thick, delicate and even.

7. Put the batter into the paper cup until it is 50% or 60% full.

Never overfill.

Place in a preheated 180-degree oven and bake for about 15 minutes, until the surface is golden brown.

The recipe comes from Junzhi's blog. You can also check this blog often. The recipes in it are very good, and even a novice will have almost zero failure when trying them.